Chocolate Chip with Peanut Swirled Cookies

Ive been working on eating a little bit healthier and attempting to lose the last bit of baby weight…problem is..I LOVE cakes and cookies! I have a hard time just saying NO! I wish there was such thing as healthy cookies! ๐Ÿ˜‰ Alas, there aren’t any that will help me lose weight, so that means they’re off limits…for a short time! ๐Ÿ˜›

Even though they are off limits to me, doesn’t mean I can’t make them for other people! I still love to bake! So when my fiance needed some cookies for a bake sale, I was jumping at the chance to make these babies! Again! Every time I’ve ever made these, they’ve been a hit! They’re soft, chewy, chocolate-y, and have peanut butter swirls all throughout! Ahhh be still my heart. These are my absolute fav! They’re a crowd pleaser every time!

I have posted about these cookies before..but I HAVE to do it again! I can’t let them go unnoticed because they are my favorite and I make them over and over again! You will too ๐Ÿ™‚ They come out perfect every time I make them. Ive made them big, think like 4 inches wide, and ive made them bit size, think a half dollar! Small or large, these babies have the perfect texture and greatest flavor! Try them, you won’t be sorry! ๐Ÿ™‚

Chocolate Chip with Peanut Swirled Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 3-4 dozen small cookies or 2 dozen medium sized cookies

Chocolate Chip with Peanut Swirled Cookies


  • 1 1/2 cups creamy peanut butter
  • 1 cup powdered sugar
  • 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper
  2. Place peanut butter and powdered sugar in a bowl and mix to combine.
  3. Toss in the freezer until read to use. About 20 minutes.
  4. Place butter in a bowl of a stand mixer and mix until creamy. Add sugar and mix again.
  5. Add eggs and vanilla, mix to combine.
  6. Place flour, salt, and baking soda together and sift into the wet ingredients.
  7. Add the chocolate chips and mix until all they're all throughout the dough.
  8. Remove peanut butter mixture from the freezer.
  9. Start pulling off small chunks, about the size of a quarter, from the bowl, and adding them to the dough. Use about half the peanut butter, then turn your mixer on low for no more than 2-3 turns. Add the remaining peanut butter in small chunks, turn the mixer on low again for no longer then 2-3 turns of the mixer. You want peanut butter swirled throughout!
  10. Using a small or medium sized cookie scoop, scoop the cookie dough onto the lined cookie sheets, about 1 1/2 inches apart.
  11. Bake for 8-10 minutes. Allow to cool on the baking sheet for 5 minutes then transfer to cooling racks


Slightly Adapted from: Picky Palate

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